Making a capacolla and casing

[kielbasanjo]

Hello and Happy New Year

I would like to try and make the Capicola - fully cooked recipe on pg. 331 of the 4th edition of the R. Kutas "Sausage bible"

The reciepe talks about stuffing 4 lbs. pork butts int synthetic casing.

My question is - what diameter of synthetic casing would you need for a 4lbs. pork butt or is the idea that you can put chunks of pork into a casing and they will then fuse together when smoked?

Or, if anyone has any better ideas for a capicola casing (for a cooked or long-term cured product), let me know, thanks.

Brian T.